Creamy Wintertime Tomato Soup
Prep time: 
Cook time: 
Total time: 
Yield: About 7 cups
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 large cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 3 cups milk (I used 2%), warmed slightly
  • 1 quart (4 cups) crushed tomatoes, with juices
  • 3 tablespoons tomato paste
  • 2 soft vegetable bouillon cubes
  • 1½ teaspoons dried Italian herb seasoning
  • 1 bay leaf
  • ¼ teaspoon black pepper
  • Pesto, for garnish (optional)
  1. Melt the butter and oil in a medium saucepan over medium heat; add the onion and cook until softened but not browned, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly.
  2. Whisk in the flour and cook 1 minute; slowly stream in the milk while whisking constantly. Stir in the crushed tomatoes, tomato paste, bouillon cubes, Italian herb seasoning, bay leaf, and black pepper. Bring up to a simmer, stirring occasionally, and then turn the heat off.
  3. Remove the bay leaf and puree the soup using an immersion blender (or puree it in batches in a regular blender). Taste and season with additional salt as desired.
  4. To serve, transfer to serving bowls and drizzle pesto on top, if using.
Recipe by An Edible Mosaicâ„¢ at